GARLIC VEGETABLE SAUTE
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Provided by anna32182
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g
SAUTEED VEGETABLES
Steps:
- In a heated saute pan, Chef heats oil. Saute carrot, then snap peas and scallions until tender but still crisp. Chef seasons to taste with soy sauce. Serve over rice and garnish with scallions.
SAUTEED VEGETABLES
Steps:
- In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
FRESH SAUTéED VEGETABLES
Mix eight different vegetables for our Fresh Sautéed Vegetables recipe. These Fresh Sautéed Vegetables are seasoned with vinegar and Italian salad dressing mix for a simple yet effective veggie side dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat.
- Add vegetables; cook and stir until crisp-tender.
- Stir in vinegar and dressing mix; cook until heated through, stirring occasionally.
Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
SAUTéED VEGETABLE MEDLEY WITH BACON
Mix up your next meal by adding our Sautéed Vegetable Medley with Bacon recipe. Worcestershire sauce and bacon give the green bean, carrot, sugar snap pea and green pea medley an unmistakable, savory flavor. Plus, our Healthy Living Sautéed Vegetable Medley with Bacon is ready in just half an hour.
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Microwave beans and carrots in microwaveable bowl on HIGH 5 min.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add Worcestershire sauce and butter to reserved drippings; cook 1 min. or until butter is melted, stirring occasionally. Add sugar snap peas, frozen peas and bean mixture; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add half each of the dill and bacon; mix well. Sprinkle with remaining dill and bacon.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
SAUTEED VEGGIES
A recipe from the issue of March 2002 of Coup de Pouce. This is full of veggies and an espress recipe.
Provided by Boomette
Categories One Dish Meal
Time 44m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, with a whisk, mix soy sauce, honey, rice vinegar, garlic, sesame oil if using and ginger. Add 2 tablespoon of canola oil while whisking. Set aside.
- In a large non adhesive skillet, heat remaining canola oil at medium-high heat. Add onion and cook, stirring, for 2 minutes. Add broccoli, zucchini, red bell pepper, green beans and 1/2 cup of the sauce (step 1) and stir. Keep cooking 3 to 5 minutes. Add arugula and bok choy and cook, stirring, until soften. Add the remaining sauce and bring to boil. Cover and cook about 7 minutes or until green beans and brocoli are tender.
- Spread cooked pasta and the veggies in 4 plates. Sprinkle each serving with sesame seeds. Serve now.
SAUTEED VEGGIES FOR STEAK
This came from Rachael Ray and her instructions are a little confusing but it is worth it - it tastes great! Can be served not only on steak but with chicken and potatoes, to mention a few.
Provided by Manami
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium high heat.
- Add extra-virgin olive oil, 2 turns of the pan in a slow stream.
- Add sliced mushrooms and let them brown.
- While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them out. Cut peppers in quarters lengthwise, then slice across.
- Cut onion in half and peel it. Cut off ends and cut the half onion in half lengthwise, then slice across.
- Add peppers and mushrooms and season with salt and pepper. Cook for another 3-5 minutes, stirring often, until all veggies are just tender but still have a little crunch left to them and lots of bright color.
- Remove veggies from the heat and add 2 Tablespoons of cilantro-lime butter.
- Toss veggies to melt the 2 Tablespoons of butter and then serve.
- Butter:.
- Cut butter into chunks. Place butter in bowl. Place bowl in microwave and cook on high for 15 seconds.
- Stir in cilantro and lime zest and juice into the butter using a rubber spatula.
- Transfer the butter onto a large strip of plastic warp.
- Gather the ends of plastic wrap in 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape.
- Twist up the extra wrap on the ends and place the compound butter log into the freezer to amke the butter cold enough to slice again.
Nutrition Facts : Calories 522.3, Fat 53.4, SaturatedFat 30.2, Cholesterol 122, Sodium 335.3, Carbohydrate 11.2, Fiber 2.5, Sugar 4.1, Protein 5
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